First we made a SWEET DOUGH in the breadmaker on Dough cycle:
2 T. softened butter
1 1/4 c. Milk
3 1/3 c. flour
1/4 c. sugar
1 t. salt
1 T. buttermilk powder OR 1/4 c. dry milk
(I didn't read that right and added both!) LOL
1 T. gluten
1 T. Yeast
When it was finished, we turned the dough onto a floured surface.
We divided the dough in half. We rolled each half out to be about 8 x 15
We melted 1/4 c. butter and used a pastry brush to brush the dough, then sprinkled liberally with brown sugar and cinnamon (you could add raisins too if you like) We also brushed the 2 pans we were using (1) 13x9 and (1) 9" round cake pan w/butter too and sprinkled a little brown sugar in the bottom.
Then, starting at outside edges, roll into 15" rolls. Use a knife to mark, but not cut, each roll into 15 pieces. Wrap unflavored dental floss around the roll and pull opposite ends to cut dough into sections at marks.
Then, we placed them in the pan as we cut them. (after I took this, I rearranged these, making them much farther apart before I put them to rise)
After placing them in pan, we misted lightly with water from a spray bottle, then covered them with clean kitchen towels, and let rise until doubled (about 30 min.) Then, we baked at 375 degrees for about 18 min.
After they were baked, we made an icing. No exact measurements-sorry (that is how I cook!) We eyed them up, and tried to judge about how many we had, then took the amount of powdered 10x sugar, softened butter, 1 tsp vanilla and some milk, and made an icing of sorts...not as thin as a glaze, not as thick as an icing... We spread that over the Cinnamon Rolls...